You little stinker!!!
Small is powerful. It’s not Limburger, not Époisses de Bourgogne… but this little Swiss wheel’s hallmark is the acrid, strong, toe-jam pungency of a washed rind, alpine-style cheese. Flavor is sharp, nutty and a bit dominated by the odor while texture is smooth like any good Swiss melter (think Emmental). You could easily use this for a strong fondue though for it’s size and price there are less-expensive options.
This particular cheese from central Switzerland ages for 12-20 weeks before release.
The bright orange, bacterial-laden rinds of cheeses like Urner Mutschli come from repeated “washings” in salt brine or sometimes beer, wine, brandy to encourage bacteria; it is often tacky to the touch and tough on the nose, just like feet after a long day.
Cheese: Urner Mutschli
Who: Urner Mutschl, distributed by Chäs & Co
Where: Seelisberg, Switzerland
Milk Type: cow, raw
Shape: ~1.5lb small wheel
Tasting notes: pungent, nutty and quite tangy
The next review: Bra Tenero, from Italy